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–+ servings
David Murphy

Cheddar Jalapeño Cornbread

This cheddar jalapeno cornbread is the most moist, cheesy, and satisfying cornbread you'll ever make from scratch. Cream-style corn and buttermilk keep every square impossibly tender while two cheeses (pepper jack and cheddar) and fresh jalapenos make it impossible to eat just one piece. Bakes in a 9x13 pan, feeds 12, and is ready in under an hour. Perfect for chili nights, cookouts, potlucks, and soup suppers all year long.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 Servings
Course: Side Dish
Cuisine: American
Calories: 241

Ingredients
  

  • 1 ½ cup yellow corn meal
  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 stick 1/2 cup unsalted butter, melted and cooled
  • 2/3 cup granulated sugar
  • 3 large eggs at room temperature
  • 1 cup buttermilk at room temperature
  • 1 14.75 ounce canned cream style sweet corn
  • 2 large jalapeños deseeded and diced
  • 1 cup shredded pepper jack cheese
  • 1/2 cup shredded cheddar cheese
  • Cilantro for garnish optional
  • Sour cream or plain greek yogurt for topping optional

Instructions
 

  1. Preheat the oven to 350 F and lightly grease a 9x13” baking pan with cooking spray. Set aside.
  2. In a medium mixing bowl, add the yellow corn meal, all-purpose flour, baking powder and baking soda. Stir the dry ingredients to combine and then set aside.
  3. In a separate large mixing bowl, combine the butter and sugar.
  4. Gradually add the eggs and mix into the butter one at a time.
  5. Add the buttermilk, canned cream corn, diced jalapeños, and shredded cheese. Stir with a wooden spoon until evenly distributed.
  6. Add the dry mixture into the large bowl with the wet ingredients. Stir until well combined.
  7. Pour the cornbread batter into the prepared baking pan and spread evenly.
  8. Bake for 35-45 minutes until golden brown and a toothpick inserted in the center of the pan comes out clean.
  9. Remove from the oven and allow to cool on a wire rack for 20-minutes before slicing. Garnish with fresh topped cilantro and a little sour cream or butter slices if desired. Enjoy!

Nutrition

Serving: 1SquareCalories: 241kcalCarbohydrates: 35gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 56mgSodium: 364mgPotassium: 134mgFiber: 2gSugar: 13gVitamin A: 255IUVitamin C: 0.3mgCalcium: 195mgIron: 2mg

Notes

Pro Tips for Perfect Jalapeño Cornbread Every Time

  • Wear gloves when handling jalapeños: Jalapeño oil under your fingernails is a problem that lasts for hours. A pair of disposable gloves takes two seconds to put on.
  • Room temperature dairy and eggs matter: Cold buttermilk mixed with melted butter can cause the fat to solidify in small lumps. Room temperature everything keeps the batter smooth.
  • Medium-ground cornmeal over fine for best texture: Fine cornmeal produces a softer, almost cake-like crumb. Medium ground gives you that slightly grainy bite that makes cornbread feel like cornbread.
  • Check your leavening freshness: Old baking powder won't lift this bread properly and you'll end up with a dense, flat square. Drop a teaspoon into hot water -- if it bubbles aggressively, it's still good.
  • Don't drain the cream corn unless it's very watery: The liquid in the can is part of what keeps this moist. Only drain it if your brand is unusually thin and runny.
  • The toothpick test is non-negotiable: The top will look done before the center actually is. Always check the very center of the pan, not the edges.

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